Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
14 Aug

Shrimp “Grok-amole” Salad

Some meals are just meant to be eaten underneath a bright blue sky with the hot summer sun shining down, and in our opinion, Shrimp “Grok-amole” is one of them. Cold, plump shrimp doused liberally in lime juice and tossed with juicy red tomatoes, crunchy orange pepper, spicy jalapeño and as many avocados as you can fit in the bowl is our idea of good summer eating. Shrimp “Grok-amole” salad is refreshing, nutritious and (this might be the best part) you don’t have to turn on an oven, stove or grill to make it. Just get out your knife and start chopping.

Thank Amanda Low for inventing Shrimp “Grok-amole” salad, which kicks off a new theme (seafood) for the Primal Blueprint Reader-Created Cookbook contest. Amanda lives on the Vancouver Island coast and enjoys an abundance of fresh seafood that she buys from fisherman at the town dock. In fact, Spot Prawns from British Columbia are considered a “Best Choice” by the Monterey Bay Seafood Watch, since the population is plentiful and fishing methods have low bycatch and habitat impacts. We can’t say that the shrimp we bought were quite as fresh as those Amanda eats, but they made a delicious salad none-the-less.

It’s hard to say what the real star of this salad is: the shrimp or the avocados. The recipe calls for three or four avocados diced up, so you’re sure to get a creamy taste of avocado with every bite. As with most recipes that call for avocado, you’ll have to plan a few days in advance since avocados are usually sold far from ripe. This is because avocados are a fruit that don’t ripen until picked from the tree. A refrigerated truck or over-air-conditioned grocery store won’t help matters either; avocados ripen best between 60-75 degrees. A few days on your kitchen counter will do the trick and putting them in a paper bag with a banana might speed up the process (bananas emit ethylene, a gas that encourages fruit to ripen faster.)

The avocado in Shrimp “Grok-amole” is complemented by two colorful sidekicks (orange pepper and red tomato), that add flavor and give this salad a bright and cheerful summer look. As a matter of fact, there is so much flavor in this salad that it doesn’t require a formal dressing. Lots of lime juice and a drizzle of olive oil is all you need. Then grab a fork, head outside and dig in.

Serves 3-4


  • 1 pound cooked and peeled shrimp
  • 3-4 ripe avocados, peeled and chopped into 1/2″ chunks
  • 3-4 ripe red tomatoes, chopped
  • 2-3 green onions, finely chopped
  • 1 large orange or yellow pepper, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 3-4 cloves of garlic, finely chopped
  • Juice of 1-2 limes
  • Olive oil
  • A handful of fresh cilantro leaves, chopped
  • Salt and pepper
  • Optional: a sprinkle of powdered chipotle pepper optional (Amanda and her husband love the smokey flavor of chipotle)


Put all vegetables and shrimp in large bowl. Drizzle lime juice and a little olive oil on top, sprinkle with cilantro and salt and pepper to taste, mix and enjoy.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Looks amazing! What a great summery salad, just the thing to cool me down in this unbareable humidity :)

    Primal K@ wrote on August 14th, 2010
    • I just made this salad, and it was great. Soooo good! Thanks for posting it. Keep the good recipes coming!

      B-man wrote on August 15th, 2010
  2. Looks delicious. Great name for it! hahahaha

    Grain Free Goddess wrote on August 14th, 2010
  3. Shrimp and avocado! Two of my favorite foods! This looks delicious!!!

    Chris Lampe wrote on August 14th, 2010
  4. Amazing timing! I have every single ingredient listed in my kitchen now!

    Lost 10lbs in 16 days! This will keep it going!


    NourishedMom wrote on August 14th, 2010
  5. Interesting… too bad I don’t like shrimp or avocado. My girlfriend would love this though.

    Uncephalized wrote on August 14th, 2010
  6. I could eat this everyday! In fact, I have avocado with my eggs almost every day…but adding the shrimp…mmmmmm

    Annie wrote on August 14th, 2010
  7. Shrimp are icky.

    debbie_downer wrote on August 14th, 2010
  8. Yay for Vancouver Island local foods. You’d think there would be more Primal people living on the island considering we have such an abundance of organic farms, wild salmon, and local fruits. I have never even seen a farm around here that grows wheat or grains! Not sure why? Wrong climate? Who knows, but I am glad of all the Saanich and Cowichan farms with their grass fed free range organic everything! I don’t think the avocado or limes are local though, too bad, we just don’t have the heat of them here in Victoria.

    Leanne wrote on August 14th, 2010
    • Not entirely true! If you recall, corn is a grain, and grown LOTS of places on vancouver island. Silver Rill corn is on the way to the ferry! By the driving range.

      Graham wrote on August 15th, 2010
  9. Loved it!

    Reinaldo wrote on August 14th, 2010
  10. Awesome!! Cant have shrimp… but will try it with some other protein!

    Raj wrote on August 15th, 2010
    • How ’bout tuna steak or mahi mahi (I know, top of the food chain, but…)

      I did something similar with my fish marinated in lime, olive oil & southwestern spices–grill or pan-saute for about 5 minutes. Dollop of greek yogurt on the side to blunt the heat of the spices.

      For salad, I used chopped tomato, avocado, minced yellow onion, cilantro, olive oil, lime juice, dash of S&P.

      In fact, we’re having that for dinner tonight!

      taihuibabe wrote on August 16th, 2010
  11. Hey Mark,
    I have been reading this book called ‘The Great Cholesterol Con’ by Anthony Colpo and find it to be pretty great. What are your thoughts about the book since it looks like something right up your alley.
    Thanks and sorry about the off topic question!
    – Raj

    Raj wrote on August 15th, 2010
  12. Mark,
    Just curious are you eating this in one sitting or splitting it into a couple of meals.
    Just putting a perspective on my food it enough or to little as of late.

    Jason wrote on August 15th, 2010
  13. I just made it for dinner. Delicious!

    Brian C. Hadad wrote on August 15th, 2010
  14. Tried. Kids loved it and so do I. Yummy!

    Pamela wrote on August 15th, 2010
  15. Mark,

    So are shrimp OK? The Fuji said that popcorn shrimp are bad not only because they are breaded and fried in trans fat, but because shrimp are high in toxins, are not fish, and are not good for you. Please let me know what your current stance is on shrimp — thanks!

    Matt wrote on August 16th, 2010
    • That post from many years back needs a little minor updating. Eat away! But as always keep an eye on your sources. And remember, “Mark Sisson and the Worker Bees do not necessarily endorse the views of the Fuming Fuji.” 😉

      Mark Sisson wrote on August 16th, 2010
  16. Simple, delicious, healthy and primal. What more could you ask for?

    Primal Toad wrote on August 16th, 2010
  17. Yay, no more organ meats! I know they’re great and all; I’m just not there yet :/

    Julia wrote on August 16th, 2010
  18. Shrimp + avocado = yum, yum, yum.

    Sonagi wrote on August 16th, 2010
  19. So happy to see everyone is loving this salad as much as we do, it was fun to create :) Thank you, Mark, for posting it!

    Amanda Low wrote on August 16th, 2010
  20. Unlike the unfortunate cave dweller, I will be enjoying my salad with Latah Creek/ Huckleberry d’latah wine…yum!

    Angel wrote on August 16th, 2010
  21. I just made this last night to take for my lunch today and it was AWESOME! I used veggies and lettuce from my garden, sauteed some local prawns in butter and chili-lime seasoning and tossed it all together this morning with lime and olive oil. I took my avacodo seperately to cut into it when I got into work so it would be mushy or black from sitting around unti lunch time. thanks for the great idea and wonderful flavour combos! Makes a great work lunch. Now off to play bocce in my local park during my lunch break! :-)

    Janine wrote on August 17th, 2010
  22. Something I’ve noticed whenever a blogger puts up a recipe (besides them always looking appetizingly good) is that the nutritional value of the meal is not broken down.
    How many cals? fat? carbs? etc.

    Buccal wrote on August 17th, 2010
    • Using this for the ingredient list:
      1 pound cooked and peeled shrimp
      3 ripe avocados, peeled and chopped into 1/2″ chunks
      3 ripe red tomatoes, chopped
      3 green onions, finely chopped
      1 large orange or yellow pepper, chopped
      1 jalapeño pepper, seeded and finely chopped
      3 cloves of garlic, finely chopped
      Juice of 2 limes
      2 tbsp Olive oil
      2 tbsp fresh cilantro leaves, chopped

      I get this for the nutritional information:

      Nutritional Info
      Servings Per Recipe: 4
      Amount Per Serving
      Calories: 432.0
      Total Fat: 28.4 g
      Cholesterol: 221.0 mg
      Sodium: 275.5 mg
      Total Carbs: 21.6 g
      Dietary Fiber: 10.7 g
      Protein: 27.9 g

      Wesley wrote on August 18th, 2010
      • Hey thanks a lot for going out of your way to get me this info :)

        Tablets wrote on August 30th, 2010
  23. I am going to add the recipe to Spark People (unless anyone objects) and will give the approx nutritional information when I finish that up.

    Wesley wrote on August 18th, 2010
  24. Okay, so I had this last night and it was delicious! Had some left over and so I decide to put on my scrambled eggs for breakfast sans shrimp of course. Oh yum (Yeah, I got weird taste buds)!!


    Maria wrote on August 18th, 2010
  25. Superb! and Rare Ballast for an empty belly! I made this for self. Used 2 avacados, equal amount of tomatoes, 1/2 an orange pepper, 1 jalapeno, and 1 clove garlic. It didn’t need the onions.
    I sprinkled it with dulse flakes when I seasoned it. I only needed one lime. Definitely greater than the sum of its parts!

    Mattyboy wrote on August 20th, 2010
  26. So funny. I haven’t been on here in a while and was going to look up avocados and how much is too much. I fluctuate between a 1/4 and 1/2 a day but sometimes get frisky and eat a full one. I guess by looking at this recipe I found my answer.

    Mike wrote on August 23rd, 2010
  27. Made this tonight, and I loved it! I halved the recipe, just to test it out, but I’m definitely going to be making this again, and soon!!

    Stephanie wrote on August 26th, 2010
  28. I added organic pinenuts and replaced the cilantro (b/c I am not a fan) with lots of parsley….I can not get enough!!

    Stephanie Garnich wrote on October 14th, 2010

Leave a Reply

If you'd like to add an avatar to all of your comments click here!

© 2016 Mark's Daily Apple

Subscribe to the Newsletter and Get a Free Copy
of Mark Sisson's Fitness eBook and more!